Shepherd’s, cottage…pigsty pie?

Pigsty PieI don’t really know what to call this. Shepherd’s pie – made with lamb. Cottage pie – a dish of leftovers eaten by rural people, who lived in cottages.

So what do I call my version of this classic British dish that I make with diced pork? I’m going for Pigsty Pie – there’s a certain logic to it.

A pork fillet/tenderloin usually finds its way into my weekly shop – versatile, cheap and easy – and it’s always a good starting point for something very tasty.

So while a pan of spuds is boiling away for the mash topping, fry off diced pork. Shake over some spice to keep things interesting – paprika is good, as are ground fennel seeds, or go for Czech spice. Throw in a sliced onion and a red/yellow pepper too.

Once the meat has picked up a nice bit of colour and the spice has filled the kitchen with lovely aromatic aromas, add a mugful of stock and give it a good stir. Simmer for about ten minutes before adding a big spoonful of creme fraiche to thicken the sauce. Give it another five minutes or so to all come together and reduce then pop it all into an ovenproof dish and make the mash.

Spread the mash evenly over the top and work it over with a fork to ensure you get good crispy bits on top. Bake in a  hot oven – about 200 degC for about 30 mins or until golden brown.

Best served IMHO with green veg and piles of crusty bread.

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Categories: Beef lamb and pork, Student, Winter


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